Lemon & Feta Baked Cod With Fennel, Leeks Courgettes
Servings: 4 large Time: 35 minutes
Ingredients
4 cod fillets
glug of olive oil
1 tsp salt
1 tsp pepper
2 tsp thyme, fresh or dried
1 lemon, zest & juice
2 tbsp coconut oil
1 large or 2 small fennel bulbs, outer skin removed and thinly sliced
2 leeks, thinly sliced
1 courgette, sliced
4 cloves garlic, chopped
1 lemon, juiced
1 tbsp fresh thyme or parsley
100ml vegetable stock
50ml white wine *optional – can add a little more stock instead
50g feta
2 tbsp pine nuts
Method
1. Preheat oven to 180°C. Put the cod in a bowl, and coat with the olive oil, salt, pepper thyme and lemon juice/zest. Set aside. Heat the coconut oil in a large frying pan, add the fennel and cook for 5 minutes until just tender. Add the leeks, courgette and garlic and cook for a further 5 minutes until just golden.
2. Then add the lemon, thyme, stock and wine and simmer until the courgette and fennel are tender and liquid has reduced slightly.
3. Transfer to an ovenproof dish and nestle the cod fillets amongst the veg. Crumble over the feta and sprinkle with pine nuts. Bake for 15 minutes.
4. Serve with quinoa, puy lentils, new potatoes or just on its own!
